These easy Lemon Cheesecake Bars are made with a creamy, citrusy filling sandwiched between sweetened crescent roll dough! Ready to eat in about 45 minutes!
Preheat the oven to 350F degrees and line a 9x13-inch baking dish with parchment paper. You can also spray the bottom of the baking dish with nonstick cooking spray if you don’t have parchment paper.
Stretch one pack of the crescent rolls over the parchment paper so that it covers the whole surface area of the baking pan. Press all the seams of the crescent rolls together so it creates one large sheet.
In a medium bowl, beat together the cream cheese, lemon juice, lemon zest, powdered sugar, and vanilla extract with a handheld electric mixer.
Spread the cream cheese mixture evenly over the crescent roll dough in the baking dish.
Stretch the other pack of crescent roll dough over the filling, taking care to press the seams together to create one large sheet.
Brush the top of the dough with the melted butter and sprinkle with granulated sugar and brown sugar.
Bake for about 30 minutes or until the dough is nice and golden brown. Please note, oven times can vary so just keep an eye on the dough so it doesn’t burn.
Allow the lemon bars to cool at room temperature in the baking pan before slicing and serving. Note: depending on how large you want your slices, you can cut them into 12 bars or 16.
Notes
Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
Wipe the blade of the knife in between each slice as you're cutting the lemon cheesecake bars into squares so they end up with clean edges.
If you can find them, try using the crescent roll dough sheets they are easier to use for this recipe. You won't have to take time to pinch the seams together.
I have not tried this with pie crust or puff pastry dough,
These can be made ahead of time and stored in the refrigerator.
Store these in an airtight container. If storing in layers, make sure to use a piece of parchment paper or wax paper in between layers so they don't stick together. They should last for up to a week.
You can serve these at room temperature or chilled.